Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Another Lentil Curry Dish

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Our weather went from triple-digit heat to the 60s and rainy today. Lovely, isn’t it?

But that’s okay because I had to work all day and got to cross watering the garden off my daily chore list. But one lazy chihuahua did not want to get out of bed this morning to head to her sitter.

Like a kid pretending to sleep. :-) She has a terribly rough life – goes for walks, sleep, eat, play, and gets to hang out with her buddy, my mom’s chihuahua, all day while I work. But I don’t mind spoiling her because she’s a rescue who’s first year of life was an abusive hell before ending up mostly starved in a horrible pound in Florida. To this day she still does not like guys and it infuriates me to think what she went through.

One a lighter note – dinner! Lentils and curry sing to me as comfort food in icky weather, so today was a great excuse for a winter-style lentil stir fry. Recently Gena did a great post on iron and lentils being a strong source of it. I hit up the jar of my favorite french green lentils tonight.

And simmered them stove top for about 30 minutes to cook while I worked out the rest of my stir fry ingredients.

I think I need to invest in a pressure cooker for dried beans, cutting the cook time to a fraction and not soaking is appealing!

Kicking Curry Stir Fry

  • 1/2 cup dried lentils, cooked either in a pressure cooker or stove top in water for 30 minute
  • 1/2 head of cauliflower, chopped
  • 1 carrot, sliced
  • 3 cups fresh spinach
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tsp. grated fresh ginger
  • 2 tbsp. coconut oil
  • 1 tbsp. curry powder
  • 3 tbsp. nutritional yeast
  • 2 cups veggie broth
  • 1/2 tsp. red curry powder
  • salt and pepper to taste

Saute onions in a skillet over medium heat in coconut oil until translucent. Add garlic, ginger, carrots, cauliflower, veggie broth, curry and red curry powder and saute until cauliflower is soft, about 10 minutes. Stir in cooked lentils, spinach, nutritional yeast, and salt and pepper. Saute until well blended, about another 5 minutes and serve. Makes 2-4 servings.

Cooked spinach is also a great source of iron and I’m a fan of spinach in just about any form from raw to cooked to a mush.

The stir fry had a wonderfully creamy and rich texture, curry does wonderful things to cauliflower for me saturating it with kick.

And the steaming dish of bright colors hit the spot after my mad dash through my work parking lot in sideways rain.

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